ABOUT

Slinging good old-fashioned Western style - well, grub - with a thoughtful approach to local ingredients, it may surprise you to learn that GRUB's less about greasy fast food and more about gratifying fare.
The founders of GRUB set out to build a diner with inspired, responsible and delicious food. ...More

Slinging good old-fashioned Western style - well, grub - with a thoughtful approach to local ingredients, it may surprise you to learn that GRUB's less about greasy fast food and more about gratifying fare.

The founders of GRUB set out to build a diner with inspired, responsible and delicious food. And though many restaurants start out with such good-hearted intentions - recalling sustainable sourcing, organic harvesting, and no artificial preserving - the results are often less satisfactory to both the palate and wallet.

And quite tasty eats they are. The lion's share of the menu is dedicated to burgers of every sort - typical grub if there was one. Beef burgers are made from 100% grass-fed hormone-free beef, which is freshly ground in-house, a distinction you can taste in the moisture content and firmness of the patties. The juicy chicken burgers use antibiotic-free poultry as well. For vegetarians, the Portobello Burger subs the patty for a meaty mushroom cap topped with creamy crumbled feta, fresh lettuce and tomatoes. The combination is simplistic and satisfying.

Of the signature dishes, the Mentaiko Fries are a must-try, featuring crispy shoestring fries crowned with marinated roe of pollock, and sprinkled with confetti of nori seaweed for a umami textural play that's truly unique. Another play on trendy Japanese flavours of the moment is the Sakura Ebi Linguine with crispy fried Sakura Ebi, tiger prawns and a hint of mentaiko. (May 2018)

THE BUZZ

"The value-for-money mains are also a hit, ranging from burgers to a Tasmanian mussels and chorizo stew with fries and aioli and a slow cooked pork belly in mango sauce and mash, while a sweet ending is virtually guaranteed with Grub's churros with dark chocolate and creme anglaise." -Time Out Singa ...More

"The value-for-money mains are also a hit, ranging from burgers to a Tasmanian mussels and chorizo stew with fries and aioli and a slow cooked pork belly in mango sauce and mash, while a sweet ending is virtually guaranteed with Grub's churros with dark chocolate and creme anglaise." -Time Out Singapore

Mervyn Phan, chef of Grub also cooks responsibly, using free-range chicken and beef, and doesn't use MSG, artificial preservatives, or additives. Try the slow roasted pork belly, beef and Guinness Pie, and for the brunch bunch, come only during weekends." -Honeycombers

"Overlooking the stream in the park's western half is new bistro and burger joint, Grub, serving no-fuss, family-style favourites made from ingredients sourced from artisanal producers." -Expat Living

Keep small tummies topped up with a bite at GRUB - the super friendly, inner-park bistro, with highchairs for tots, loads of space for pram-bound babies and a comfort food inspired menu that'll satisfy even the pickiest of eaters." -Sassy Mama

Stodgier fare takes centre stage on weekends, such as the beef and guinness pie or the French toast with garlic pork sausage, and desserts like Belgium waffles and Spanish churros will please young and old alike." -The Business Times